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    You are in: Home / Recipes / Chicken Curry Recipe
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    Chicken Curry

    Chicken Curry. Photo by Sandi (From CA)

    1/3 Photos of Chicken Curry

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    Rav's Note:

    This is another one of my mother's recipes. This type of curry is traditionally found in the northern region of India.

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    Units: US | Metric


    1. 1
      In a large pot, sauté onions in butter on medium high heat.
    2. 2
      Add in whole garlic cloves once onions are transparent.
    3. 3
      In a food processor, finely chop ginger and chili peppers.
    4. 4
      Add to onion mixture and continue to cook for 5 minutes.
    5. 5
      Place mixture in food processor and pulse until mixed.
    6. 6
      Return mixture to stove. Add in chopped tomatoes and tomato paste.
    7. 7
      Continue to cook a few minutes longer, until butter is released from mixture.
    8. 8
      Add in methi, red pepper, salt, turmeric, masala and chicken pieces.
    9. 9
      Mix to coat chicken.
    10. 10
      Cover and stir occasionally until chicken is thoroughly cooked, about 20 to 30 minutes.
    11. 11
      Once chicken is cooked, add just enough water so that chicken is almost, but not quite covered.
    12. 12
      Simmer a further 15 to 20 minutes until a slight discoloration to the curry appears on top.
    13. 13
      Can be eaten on a bed of rice or with Indian bread (chapatti or naan).

    Browse Our Top Chicken Recipes

    Ratings & Reviews:

    • on November 12, 2002


      This is an excellent curry and I do agree a 100% with Bergy that the house does smell wonderful while this is cooking. I made this for lunch this afternoon using a 1kg 200gm chicken(skinless and cut into bite-sized pieces), 1 tsp. garam masala powder, 1 1/2 tsps. salt, paste of 1 medium and 1 small tomato, 2 chopped tomatoes(medium-sized), 2 medium onions(chopped), 3 tbsps. oil(as a substitute for butter), 1 inch ginger, 7 cloves of garlic, 2 green chillies(slit) and 1 tsp. turmeric powder. I also added a pinch of red food colour to the gravy of this chicken while cooking this same and it imparted a colour that's beautiful beyond words. I omitted the methi seeds and I definitely find them very unnecessary in this beautiful chicken dish. I garnished it with corriander leaves before serving and it looked so neat and presentable. My family enjoyed it with rotis and some yogurt on the side. Your mom is a fantastic cook, do tell her that:) Thank You, Rav, for a beautiful lunch this afternoon.

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    • on July 29, 2002


      Rav I love curry and this is an excellent recipe. I used Minced chicken and cooked it in my crockpot for 3 hours on low. The housesmelled heavenly. I served it with Rotis, Chutney, chopped tomatoes & apples, cucmbers in sour cream, and sliced bananas Thankyou for a wonderful curry! ThanksRav

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    • on August 21, 2012


      I made this the other night for my family and every one of them loved it! The smell is so delicious and appetizing that we couldn't wait to eat it. We had leftovers the next night and the spicyness was even more intense than the day before. Great recipe!!

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    Read All Reviews (21)


    Nutritional Facts for Chicken Curry

    Serving Size: 1 (98 g)

    Servings Per Recipe: 7

    Amount Per Serving
    % Daily Value
    Calories 75.0
    Calories from Fat 46
    Total Fat 5.1 g
    Saturated Fat 3.1 g
    Cholesterol 13.0 mg
    Sodium 730.5 mg
    Total Carbohydrate 7.1 g
    Dietary Fiber 1.4 g
    Sugars 3.3 g
    Protein 1.2 g

    The following items or measurements are not included:


    skinless chicken thighs

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